Enormous, thick-skinned runner beans with a creamy interior. A versatile giant that works in all kinds of cuisines, and considered a true pantry staple. Great for pot beans, soups, pasta e fagioli, casseroles, cassoulet, salads, dips. Cooking instructions: Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.